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Almond Bear Claws Recipe

These bear claws are absolutely melt-in-your-mouth delicious! It's impossible to resist the delicate pastry, rich almond filling and pretty fanned tops sprinkled with sugar and almonds. I made yummy treats like this when I worked in a bakery years ago.
-Aneta Kish, La Crosse, Wisconsin

TOTAL TIME: Prep: 45 min. + rising Bake: 15 min.YIELD:18 servings

Ingredients

1-1/2 cups cold butter, cut into 1/2-inch pieces

5 cups all-purpose flour, divided

1 package (1/4 ounce) active dry yeast

1-1/4 cups half-and-half cream

1/4 cup sugar

1/4 teaspoon salt

2 eggs

1 egg white

3/4 cup confectioners' sugar

1/2 cup almond paste, cubed

1 tablespoon water

Coarse or granulated sugar

Sliced almonds

Directions

1.In a bowl, toss butter with 3 cups flour until well coated; refrigerate. In a large bowl, combine yeast and remaining flour.

2. In a saucepan, heat cream, sugar and salt to 120°-130°. Add to yeast mixture with 1 egg. Beat until smooth. Stir in butter mixture just until moistened.

3. Place dough onto a well floured surface; roll into a 21-in. x 12-in. rectangle. Starting at a short side, fold dough in thirds, forming a 12-in. x 7-in. rectangle. Give dough a quarter turn; roll into a 21-in. x 12-in. rectangle. Fold into thirds, starting with a short side. Repeat, flouring surface as needed. (Do not chill dough between each rolling and folding.) Cover and chill for 4 to 24 hours or until firm.

4. For filling, in a small bowl, beat egg white until foamy. Gradually add confectioners' sugar and almond paste; beat until smooth. Cut dough in half widthwise. Roll each portion into a 12-in. square; cut each square into three 12-in. x 4-in. strips. Spread about 2 tablespoons filling down center of each strip. Fold long edges together; seal edges and ends. Cut into three pieces.

5. Place on greased baking sheets with folded edge facing away from you. With scissors, cut strips four times to within 1/2 in. of folded edge; separate slightly. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour.

6. Lightly beat water and remaining egg; brush over dough. Sprinkle with sugar and almonds. Bake at 375° for 15 minutes or until golden brown. Remove from pans to wire racks to cool.
Yield: 1-1/2 dozen.